Sourdough Starter Cheesy Vegan Potato Latkes

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I have been on a roll. Cooking daily for my toddler and well, the rest of the fam.

I have basically figured out a new sourdough starter recipe daily. We do have all that excess tarter so might as well make some deliciousness out of it.

No need to discard it or do only one recipe with it. Just incorporate it in all of your favorite recipes or make up a new one with all the leftovers from last night’s dinner.

Today’s recipe is just that.  A glorious leftover recipe.

These potato patties were delicious and my friend Leya who stopped by last night said they deserve a recipe on the blog.

I used leftover baked potatoes I had.

As usual flow with the creativity of this and don’t get stuck on quantities. Feel your creations. I understand that’s a very non-scientific way to cook but it is my way and I cannot change who I am. 🙂


  1. 1-2 cooked potatoes. Either soft baked or steamed/boiled.
  2. This one is a bit funky but you can either make it or replace it. I used about 2/3 cup of “queso consistency” cheese I had made earlier this week. Google any cashew-tapioca cheese recipe and make some. It is full proof and amazing. It goes great on pizza. (Next time I make that cheese I will share my ingredients. ). Replacement here would be cream cheese, cheese, extra fat and milk.
  3. 3 tbsp garbanzo flour. I just love garbanzo flour. It adds the same consistency and flavor an egg does. You could add oats or polenta instead.
  4. 1 tbsp egg replacer. You can omit it. Add some oil, flax or any other binder.
  5. 1/2 to 2/3 cup of mature 100% hydration starter.
  6. Chopped Garlic
  7. Chopped Onion
  8. Spices. I used Mrs Dash Black Pepper and sage.
  9. I put a bit of shredded Daiya Cheese- totally optional.
  10. Optional – garlic powder, paprika, chia, old soaked bread, sesame, butter, salt or whatever else your heart desires.
  11. I had some steamed asparagus so I added that to the patties as well. Any cooked veggies can work- green beans, corn, peas, broccoli, spinach, kale or omit this completely.

Mix and bake on medium fire in a nonstick pan. I use an iron skillet. My first 2 patties came out just a tiny bit lose but still a great consistency. I lowered the temperature down and all the rest came out great- crunchy on the outside, soft on the inside. Cheesy and creamy.

Basically, we can pretty much everything with a starter.

I am off to making polenta with it 🙂

Bon Appetit




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1 Comment

  1. Tracy Manke's Gravatar

    Ali, these potato latkes are making my mouth water–did you ever post the cheese you made? Thanks! sending love, Tracy PS really trying to commit to fully based vegan instead of vegetarian after combating a 2 day migraine–normally they are just 1 day…persistent explanative–must be the universe’s way of saying I need a break? Hoping pure vegan rids these monsters but am concerned about gluten–could be mindset, but i feel gluten causes inflammation making joints hurt more. just trying to self heal in a family of carnivores!!! my dr assured that my bloodwork is excellent and i’m healthy without meat even though my core body temp is 96.9–that’s why i’m colder than everyone in the midwest. my atlanta born and raised bones are stubborn southern born and cannot acclimate even though i’ve been here 15 years. soccer seasons are quite challenging here!!! first world problem….i digress, as usual, as my husband waits for me in his office while i do yoga. this dern pandemic….stay the wonderful soul you are and please let me know if you feel like plant based helps migraines…i trust you and Laura and staff. <3

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